Jeera (cumin) rice
Cooked in just 10 minutes, jeera rice is a perfect accompaniment to any stew, curry or daal. Make perfect, fluffy jeera rice every time with this quick and easy foolproof method.
Servings 4 people
Calories 298kcal
Equipment
- Pot
Ingredients
- 1 ½ cup long grain, aged basmati rice, washed, presoaked (½ hour) and drained
- 1 ½ -2 tbsp ghee
- 1 ½ tsp cumin seeds
- 3 cups water, hot
- 1 - 1 ¼ tsp salt or as per taste
Instructions
- In a bowl, add water to the rice. Wash the rice and drain. Repeat at least 4-5 times till water runs mostly clear.
- Presoak in fresh water (at least 2cm over the rice) for half an hour.
- Heat up the required water and keep it ready.
- On a medium flame, heat ghee in a big enough nonstick or heavy bottom stainless steel pot. Add cumin seeds and sizzle for around 8-10 seconds, taking care not to burn them. Add measured hot water.
- Turn the flame high. Bring the water to a boil and add salt.
- Drain rice and add to the boiling water. Mix gently once.
- Keep cooking till all the water has evaporated. The rice is cooked uncovered on a high flame. As it cooks very quickly, do not leave it unattended at any time.
- It is normal for the ghee and the cumin seeds to float on the top. Once the water level goes below the rice, gently mix in the ghee and cumin. At this stage, it is very close to being cooked and will cook within 2-3 minutes.
- Using a spoon, gently remove rice from the side to check the water level. When you see the water has completely evaporated, immediately switch off the gas and remove from heat.
- Gently fluff to help the steam escape from the bottom of the pot. The residual heat will keep the rice cooking and therefore, it’s very important to leave it uncovered.
- Let it rest for 5-10 minutes. Serve with daal, curry or stew of your choice.
Video
Notes
Nutrition
Calories: 298kcal